Pesto comes together in a pinch and is an easy way to ramp up the flavor of nearly anything. Add it to scrambled eggs, chicken, zucchini noodles, salad, sautéed veggies, and more. There are countless ways to mix up the flavors too, as I did with this pumpkin seed fennel variation. It’s cooling, fresh, light, zesty, and nutty (no actual nuts in recipe though). And, it’s dairy-free too! It’s also a fantastic way to use up fennel stalks and fronds. I don’t know about you, but those are parts that I usually end up composting.
On another note, did you see the replay of my segment from KATU Afternoon Live from last Friday? I made my mango lime cabbage slaw and it was an extra special show since my parents were there to watch from Michigan. They even got a cameo in my segment! Check it out HERE.
Cheers and enjoy!
- 1 cup fennel stalks/fronds, chopped
- 2 cloves garlic, minced
- 1/2 cup fresh cilantro
- 1/2 cup raw pumpkin seeds, preferably sprouted
- 1/4 cup extra virgin olive oil or avocado oil
- 1 lime, juiced
- 1/2 – 1 tsp sea salt
Combine all the ingredients in a food processor and blend to desired consistency, scraping down the sides with a spatula as needed. Taste and adjust flavor as desired.
I’ve been making an effort to try and eat more fish lately because it normally doesn’t happen very often. I’m aiming for 1-2 times per week and so far, so good. Otherwise, aside from my daily 2 oz of Green Pasture’s fermented cod liver oil, my wild fatty fish consumption is few and far between. Reason being, it’s pretty expensive and I’m kinda hit or miss with it. It doesn’t always taste good to me and I really have to be in the mood for it, unless it’s Loki Fish Co. smoked salmon. I love that stuff and can eat it much more often. Again though, it’s still expensive.
I think fish is much more enjoyable when it has a sauce, nut crust or glaze (remember my honey-lime glazed salmon?), so naturally, I whipped up a sauce. There will be leftover sauce, so feel free to mix some into warm zucchini noodles. It’s delicious and creamy.
Anyway, have a great weekend! I know I will…ring shopping tomorrow!
For the salmon:
- 2 wild coho salmon fillets
- 1 Tbsp grass-fed butter, divided
- Sea salt and pepper to taste
- 2 tsp fresh lemon juice, divided
- Preheat oven to 400 degrees F. Line a 9×9 pan with foil or parchment paper.
- Place fish fillets skin side down in the pan. Sprinkle with sea salt and pepper. Then, dot half the butter on one fillet and half on the other. Then, squeeze 1 tsp lemon juice over each.
- Bake for 15-18 minutes or until fish is cooked through. Serve with parsley pesto cream sauce on top.
For the parsley pesto cream sauce:
- 1/2 cup curly parsley
- 1/4 cup cilantro
- 1 clove garlic
- Sea salt and pepper to taste
- Dash of red pepper flakes
- 1/4 cup raw cashews, preferably soaked
- 1 Tbsp fresh lemon juice
- 2-3 Tbsp extra virgin olive oil
- Combine all ingredients in the food processor or a high-powered blender (I actually used my new Ninja Master Prep Pro System for this one!) and blend until smooth.
- Taste and adjust seasonings and olive oil quantity, if need be. Cream should be somewhere in the middle between thick and runny.